Try this Peach and Pecan Upside-Down Cake recipe, or contribute your own.

Still searching for what to cook ?

Name: Peach and Pecan Upside-Down Cake
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 c Buttermilk; 3 tb Unsalted butter; 1/2 c Unsalted butter, (1 stick); 2 lg Eggs; 1/2 ts Cinnamon; 2 c All purpose flour; 1 ts Baking Powder; 3/4 c Sugar; 1/2 c Packed light brown sugar; FOR THE CAKE; 1 ts Salt; 1/2 ts Nutmeg; 1 ts Vanilla; FOR THE TOPPING; 1/2 c Whole pecans, lightly; 1 ts Baking soda; 14 Canned peach halves, about

Find the most delicious recipes here

INGREDIENTS

1 c Buttermilk
3 tb Unsalted butter
1/2 c Unsalted butter, (1 stick)
2 lg Eggs
1/2 ts Cinnamon
2 c All purpose flour
1 ts Baking Powder
3/4 c Sugar
1/2 c Packed light brown sugar
FOR THE CAKE
1 ts Salt
1/2 ts Nutmeg
1 ts Vanilla
FOR THE TOPPING
1/2 c Whole pecans, lightly
1 ts Baking soda
14 Canned peach halves, about

Servings

INSTRUCTIONS

In a well-seasoned 10-inch cast-iron skillet over moderately low heat melt the butter. Sprinkle the brown sugar evenly over the bottom of the skillet and stir to combine. Remove skillet from heat and arrange peach halves, cut sides up, in a decorative pattern over the sugar and butter. Sprinkle whole pecans evenly around peaches. Preheat oven to 375 degrees F. In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl using an electric mixer cream together butter and sugar until light and fluffy. Beat in vanilla. Add the eggs, one at a time, until well incorporated. With mixer on low beat in the buttermilk until just combined. Mix in the dry ingredients in two batches until just combined. Spoon batter evenly over the peaches. Bake in preheated oven for 35 to 40 minutes, or until golden brown and a tester comes out with crumbs adhering. Cool cake in skillet on a rack for 10 minutes. Run a thin knife around the edge of skillet and carefully invert the cake onto a platter. Yield: 8 servings NOTES : Cooking Live Recipe by: Cooking Live Show #CL8838 Posted to MC-Recipe Digest V1 #523 by Angele Freeman on Mar 19, 1997

NOTES

Alert editor

Peach and Pecan Upside-Down Cake

1 c Buttermilk 
3 tb Unsalted butter 
1/2 c Unsalted butter, (1 stick) 
2 lg Eggs 
1/2 ts Cinnamon 
2 c All purpose flour 
1 ts Baking Powder 
3/4 c Sugar 
1/2 c Packed light brown sugar 
  FOR THE CAKE 
1 ts Salt 
1/2 ts Nutmeg 
1 ts Vanilla 
  FOR THE TOPPING 
1/2 c Whole pecans, lightly 
1 ts Baking soda 
14  Canned peach halves, about

In a well-seasoned 10-inch cast-iron skillet over moderately low heat melt  the butter. Sprinkle the brown sugar evenly over the bottom of the skillet  and stir to combine. Remove skillet from heat and arrange peach halves, cut  sides up, in a decorative pattern over the sugar and butter. Sprinkle whole  pecans evenly around peaches.    Preheat oven to 375 degrees F.    In a large bowl whisk together flour, baking powder, baking soda, salt,  cinnamon, and nutmeg. In another bowl using an electric mixer cream  together butter and sugar until light and fluffy. Beat in vanilla. Add the  eggs, one at a time, until well incorporated. With mixer on low beat in the  buttermilk until just combined. Mix in the dry ingredients in two batches  until just combined.    Spoon batter evenly over the peaches. Bake in preheated oven for 35 to 40  minutes, or until golden brown and a tester comes out with crumbs adhering.  Cool cake in skillet on a rack for 10 minutes. Run a thin knife around the  edge of skillet and carefully invert the cake onto a platter.    Yield: 8 servings    NOTES : Cooking Live Recipe by: Cooking Live Show #CL8838 Posted to  MC-Recipe Digest V1 #523 by Angele Freeman <jfreeman@netusa1.net> on Mar  19, 1997

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1777g)
Recipe Makes: 1 Servings

Calories: 5543
Calories from Fat: 2360 (43%)

Amt Per Serving		% DV

	Total Fat 262.2g	350 %
	Saturated Fat 148.9g	744 %
	Monounsaturated Fat 73.7g
	Polyunsanturated Fat 15.8g
Cholesterol 2674.3mg		823 %
Sodium 2630.8mg		91 %
Potassium 1546.4mg		41 %
Total Carbohydrate 717.4g		211 %
	Dietary Fiber 9.9g	40 %
	Sugars, other 707.5g
Protein 99.8g		143 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 5543

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe